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Why I Buy Grade B Maple Syrup

Maple syrup. It conjures feelings of warmth on a winter morning. I bet you can almost taste the sweet syrup mixed with salty butter arranged artfully on a stack of pancakes. *sigh* So.much.yum!

But if you’ve never tasted maple syrup–if you’ve only experienced the syrup of wooden houses and the Mrs.–you’re missing out! If you’ve tasted maple-flavored syrup or even Grade A maple syrup, then you still haven’t had the best that syrup has to offer.

Do I sound a little too excited about syrup? Yeah, maybe I am. But let me tell you more about why Grade B maple syrup is the best syrup.

As I’ve mentioned in other posts about sweeteners, refined sugar and high fructose corn syrup are unhealthy. I don’t think that is news to anyone. And, as I’ve written before, using natural sweeteners makes it easier to say good-bye to the refined stuff. You already know why I buy coconut sugar and I buy Grade B maple syrup for many of the same reasons!

See, Grade B maple syrup is less processed than Grade A. It contains less sugar and has a richer flavor, because the sugar content has dropped by that point in the season the minerals in the maple syrup are more concentrated. You get more nutritional bang for your buck with Grade B maple syrup!

Grade B Maple Sryup has a strong robust flavor. I like it very much, but to say Grade B is nutritionally better for you than Grade A is false. We produce Pure Maple Syrup in Michigan. I’m currently learning and educating myself on the health benefits of pure maple syrup.

The ‘less sugar content’ that maple producers talk about in Grade B is from the sap. The less sugar in the sap the longer it takes to boil the sap to make maple syrup. So the end product still has the same sugar as Grade A, just a different color, cause it was boiled longer causing a darker color and stronger taste.

There is no scientific evidence that Grade B has more nutritional value than Grade A. It’s only the flavor.

Not trying to bust anybodies bubble. It’s just that I’m learning how uneducated and uninformed people are about pure maple syrup.

Yes, the sugar contents of Grade A and Grade B are the same in the finished product. Grade B is a more concentrated syrup. It takes more raw Grade B syrup to produce a gallon of finished-product syrup. Raw Grade B syrup contains less sugar than the syrup used for making Grade A syrup.